Here is a recipe I shared with the chicken on my 2016 Summer Cookery course. Oh it was fab! Went down a real treat and so easy to make! The marinade tastes and smells amazing. If you are thinking about booking your budding chefs in for a lesson or two this is the kind of thing we make.
250g skinless chicken breasts
6 bamboo satay sticks (remember to soak them in cold water before you start)
4 spring onions
2 cm piece of root ginger
1 clove garlic
1 tsp Chinese five spice
1 tsp ground cumin
2 tablespoons soy sauce
1 tablespoon sunflower oil
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoons peanut butter
6 tablespoons water
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon lemon juice
- Trim the onions and cut into small pieces. Peel the ginger and chop it finely. Crush the garlic.
- Add all the marinade ingredients and the onions, garlic and ginger to a bowl.
- Cut the chicken into bite sizes cubes about 2 cm square.
- Put the chicken into the marinade and mix well. Cover the bowl with cling film and leave it in the fridge for at least an hour (or more)
- Meanwhile make the sauce – Put the peanut butter, water, soy sauce, sugar and lemon juice into a small pan.
- Bring to the boil, stirring until smooth. (If you use crunchy peanut butter it will have the peanut pieces in it – don’t worry about that!) Simmer for 2 minutes then pour into a small serving bowl and leave to cool.
- Thread about 6 or 8 pieces of chicken onto each of the satay sticks.
- Preheat the grill, put the satays under, then turn the grill down to medium. Cook for at least 5 minutes on each side.
- Place the satays on a serving plate, lined with lettuce leaves, and serve with the sauce.